The art of cooking for one is pretty much the same as cooking for two or for a family.
Keep it simple, use the best ingredients you can source and have an eye on how the leftovers can used for another meal.Which brings me to two staple and favourites which are Gigantes and green beans.
Both pretty much cook themselves and just require to be cooked in a tomato sauce.
Now my Wikipedia tells me that Gigantes “is a Greek dish of large white beans baked in a tomato sauce and may be served as a main dish or as a meze”.*
I first came across them in Greece forty years ago and they remain one of my go to choices when ever I am on the islands.
At home I regularly make them using the humble butter bean which are cooked gently with tomatoes, olive oil, onion and some garlic and a mix of herbs.
And it makes sense to cook them along with that other dish which use green beans which are made in much the same way as the Gigantes.
Both can be served along side each other with bread and a selection of dips.
I prefer them slightly warm, but they are just as nice when cold.Variations of both can be found in an arc around the Mediterranean and are essentially peasant food.
Today I ate them with some green leaves, salad and fried potatoes which was a variation on the other day when I made some mashed potatoes, onions and peas.
Leaving me to use what was left of the two in a curry or with some pasta.
Perhaps not exactly how a Greek grandmother or Italian nonna would dish up, but well within that tradition of using up what was in the kitchen.
Location; our kitchen
Pictures; from the kitchen to the plate, 2026 from the collection of Andrew Simpson
*Gigantes plaki, https://en.wikipedia.org/wiki/Gigantes_plaki














